Eggs St. Charles from Brennan’s
Updated: Jan 4
While Brennan’s restaurant has reopened, there are a lot of favorite menu items that have not made the new menu. Even the items that have made the menu are not the same dishes. They have been reengineered. So over the next posts, I will post some of the old favorites.
1 large Egg
1/4 cup milk
8 tout fillets, about 3 ounces each (Tilapia, drum or redfish can be substituted)
1/2 cup All-Purpose Flour
1/2 cup Corn Flour
1/4 cup Vegetable Oil or Clarified Butter
Salt and Black Pepper
8 Poached Eggs
2 cups Hollandaise Sauce
In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash ad coat with corn flour.
Heat the oil or butter in a large skillet, then fry the fish over moderately high heat until crisp, about 4 to 5 minutes per side; blot on paper towels.
Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve.